1. What is HSH? Hydrogenated Starch Hydrolysates (HSH): HSH are made through the hydrogenation of syrups such as glucose, maltitol and sorbitol. HSH basically are a mixture of sorbitol, maltitol and hydrogenated saccharides (such as maltotriitol). Controlling the extent of hydrolysis determines the composition of the finished syrup.
2. The sweetness of HSH depends on what? The sweetness of HSH depends on the major polyol present.
3. Why crystalline maltitol is the most widely used polyol in the manufacture of sugar-free chocolates? Because of its low hygroscopicity, high melting point and stability.
4. Isomalt is the mixture of which two disaccharide alcohols? Glucomannitol and glucosorbitol.
From the "article sugar free confection"
Q&A
1. What is HSH?Hydrogenated Starch Hydrolysates (HSH): HSH are made through the hydrogenation of syrups such as glucose, maltitol and sorbitol. HSH basically are a mixture of sorbitol, maltitol and hydrogenated saccharides (such as maltotriitol). Controlling the extent of hydrolysis determines the composition of the finished syrup.
2. The sweetness of HSH depends on what?
The sweetness of HSH depends on the major polyol present.
3. Why crystalline maltitol is the most widely used polyol in the manufacture of sugar-free chocolates?
Because of its low hygroscopicity, high melting point and stability.
4. Isomalt is the mixture of which two disaccharide alcohols?
Glucomannitol and glucosorbitol.